Composition for curdling milk or cream.



' whole mixture 1s ITED STATES PATENT OFFICE.

J'OHAN D. FREDERIKSEN, OF LITTLE FALLS, NEW YORK.

COMPOSITION FOR CURDLING MILK OR CREAM.

No Drawing.

To all whom it may concern:

Be it known that I, J OHAN D. FREDERIK- SEN, a citizen of the UnitedStates, residing at Little Falls, in the county of Herkimer and State ofNew York, have invented a new and useful Improvement in Compositions forCurdlingv Milk or Cream, of which the following is a specification.

This invention relates to a composition of matter which is designed fordirect admixture in a dry state to milk or cream for curdling the sameand producing pudding or ice cream.

The composition consists in its most complete form of rennet ferment,sugar, a flavoring ingredient, preferably a coloring ingredient, acalcium salt, such as calcium hypophosphite, and usually a gelatinoussubstance, such as gum tragacanth. The sugar dilutes the rennet fermentso that the latter does not act too violently upon the milk; it alsoincreases the bulk of the composition and facilitates the handling,weighing and measuring of the same, and it also furnishes sweeteningforthe ultimate product. The calcium salt has the effect of restoring topasteurized or sterilized milk or cream the property of curdling quicklyunder the action of the rennet ferment. The object of the gum tragacanthis to bind the volatile oil of the flavoring ingredient which otherwise,being simply mixed with the sugar, would be apt to evaporate so that thecomposition would lose 1ts flavor in a comparatively short time.

In the usual practice dry gum tragacanth is soaked in suflicientwater'to form a smooth paste and is then thoroughly mixed with theflavoring matter. In the case of vanilla, for instance, 43 grams of drygum, having been soaked in water, is mixed with 216 cubic centimeters ofa concentrated extract of vanilla, preferably about ten times as strongas the usual flavoring extract of commerce, and with the coloringingredient, if any is used. This mixture is then added to and thoroughlyincorporated in about 32 pounds of finely granulated sugar andthe driedat a low temperature, say about 120 F. It is then ground into amoderately fine powder and thoroughly mixed with about 10 grams ofrennet powder and about 57 grams of calcium hypophosphite.

The above process is typical for a number of flavors besides vanilla,such as orange,

Specification of Letters Patent.

Patented Dec. 10, 1912.

Application filed March 6, 1912. Serial No. 682,012.

lemon, maple, pistachio, raspberry, &c., any of which may be substitutedfor vanilla in suitable proportion.

If the flavor used is chocolate, coffee, caramel or the like, nogelatinous substance is needed to bind the flavoring matter and the gumtragacanth is omitted. In other respects the process is essentially thesame as described for vanilla and other similar flavors.

The quantities or proportions of the several ingredients may of coursebe varied to suit various tastes and circumstances.

When raw milk or raw cream is used the calcium salt may be omitted.

The dry composition is added directly to lukewarm milk or cream at therate of about three-and one-half ounces to a quart and thoroughly mixedwith the same by stirring.

for about half a minute. The milk or cream is then allowed to rest andcurdles quickly, forming a pudding or a mixture suitable for theproduction of ice cream. This dry rennet preparation containsapproximately 1 part by weight of dry rennet powder and 200 parts ofsugar. This very large proportion of sugar dilutes the rennet powder tosuch an extent that the preparation can be added in the dry state to themilk without danger of unevenly coagulating the milk.

For illustration, 1 part of the dry preparation can be added to about 10parts of milk. In the dry rennet preparations now known the salt orsugar is contained in such small proportion that it operates mainly as apreservative, and these preparations are invariably used by dissolvingthem in water before-mixing them with milk and this is necessary inorder to avoid uneven coagulation. In the herein described drypreparation the sugar acts as a diluent and permits a flavoriningredient, and a gelatinous substance, su stantially as set forth.

3. The herein described dry compositio of matter comprising rennetferment, sugar, a flavoring ingredient and a calcium salt, substantiallyas set forth.

4. The herein described dry composition of matter comprising rennetferment, sugar, a flavoring ingredient, a calclum salt, and a gelatinoussubstance, substantially as set 10 forth.

Witness my hand in the presence of two subscribing witnesses.

J OHAN D. FREDERIKSEN.

Witnesses:

S. J. SEGKNER, E. L. G. TOBERG.

